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• W2103759425 abstract "Abstract Dialdehyde starch (DAS) has been found to show a significant antibacterial activity after cooking. A study of the antibacterial efficiency of the DAS suspensions was performed on a Gram‐negative bacterium Escherichia coli and a Gram‐positive bacterium Staphylococcus aureus . After heating at 90–95°C in deionized water for 2 h, the as‐prepared DAS aqueous suspension (DAS‐AS) demonstrated strong antibacterial activity against the test bacteria, whereas the DAS granular suspension showed very limited antibacterial activity. The antibacterial activity of the DAS suspension is mainly attributed to the reactivity of its dialdehyde functional groups, which is related to the dispersion and the pH values of the test media. The physicochemical changes of DAS‐AS were determined by particle size, dispersibility, gel permeation chromatography (GPC), Fourier transform infrared spectroscopy (FTIR), and UV–Vis measurements. Upon heating, the dispersibility of DAS in deionized water significantly increased. Meanwhile, the granules of DAS were disintegrated with significantly decreasing the DAS particle size. The soluble parts of DAS‐AS and the as‐received DAS (DAS‐R) had similar molecular weight distribution as determined by GPC analysis. DAS‐AS had more soluble materials in GPC medium (DMSO) than DAS‐R, suggesting that DAS‐AS and DAS‐R were different. Chemical changes of DAS during cooking such as the formation of the conjugated aldehyde and carboxylic acid functions were observed by the FTIR and UV–Vis spectroscopic analysis." @default.
• W2103759425 created "2016-06-24" @default.
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• W2103759425 date "2010-08-02" @default.
• W2103759425 modified "2023-10-09" @default.
• W2103759425 title "The effect of cooking on the antibacterial activity of the dialdehyde starch suspensions" @default.
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• W2103759425 doi "https://doi.org/10.1002/star.200900158" @default.
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